Instant Pot Cabbage Soup
This Instant Pot Cabbage Soup hosts a rich tomato broth and loads of veggies. It's hearty, delicious, good for you and so easy to make thanks to the instant pot!
Servings: 6
Calories: 173kcal
Equipment
Ingredients
- ¼ cup olive oil
- 1 large onion chopped
- 2 medium carrots peeled and chopped
- 1 medium bell pepper chopped
- 3 cloves garlic minced
- ½ medium cabbage shredded or chopped
- 2 teaspoon Italian seasoning
- 1 teaspoon sweet paprika
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- ½ teaspoon red pepper flakes
- 14.5 ounce diced tomatoes 1 can, or fire roasted tomatoes
- 2 bay leaves
- 8 cups chicken broth or vegetable broth
Garnish
- 1 tablespoon fresh parsley chopped
Instructions
- Prep Instant Pot: Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
- Cook Mirepoix: Add the olive oil and heat. Add the onion, carrots and bell pepper and saute for 3 minutes until the onion softens and becomes translucent. Stir in the garlic and cook for another 30 seconds or until aromatic.
- Add Ingredients: Add the rest of the ingredients to the Instant pot and stir to combine.
- Cook: Close the lid and set on Manual, high pressure for 5 minutes. It will take about 10 minutes to come to pressure. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes.
- Finish & Serve: Open the Instant Pot and discard the bay leaves. Stir in the soup, taste and adjust for salt or pepper. Garnish with parsley and serve.
Video
Notes
- I prefer using chicken broth, but if you’d like to keep this vegetarian, a vegetable broth will work too.
- You can also add a tablespoon or two of lemon juice for added flavor if desired.
- Make sure to season to your preference, and feel free to add protein to the soup!
- Instant pots can vary, so always refer to your manufacturer's guide for detailed instructions on how to use your instant pot.
- Don't have an instant pot or slow cooker? You can check out my original cabbage soup made on the stove top.
- Store any leftover instant pot cabbage soup in an airtight container in the fridge. Properly stored, the soup will last for 3 to 4 days.
- You can freeze this soup in individual servings, which is perfect for bringing to work for lunch! I recommend freezing this soup in airtight containers or heavy-duty freezer bags. Properly stored your cabbage soup will last in the freezer for about 2 to 3 months.
Nutrition
Serving: 1serving | Calories: 173kcal | Carbohydrates: 13g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Sodium: 600mg | Potassium: 577mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4384IU | Vitamin C: 36mg | Calcium: 65mg | Iron: 2mg